Wave chef Kristine Subido serves these over ice cream, for breakfast with farmers cheese or Greek-style yogurt or with grilled meat or fish.
MAKES ABOUT 2 CUPS
12 plum tomatoes
2 cups sugar
2 cups water
Zest of 1 lemon
1 teaspoon black peppercorns (omit if using preserves for dessert)
Bring a large pot of water to a boil. Score bottoms of tomatoes with a small sharp knife. Have a large bowl of ice water ready for shocking the tomatoes.
Drop tomatoes in boiling water and blanch for 60 seconds. Remove tomatoes from water and immediately place in prepared ice water bath. Chill for 2 minutes, then peel off skins and place tomatoes on paper towels.
In a heavy-bottomed sauce pot, combine sugar, water, lemon zest and peppercorns. Bring to a simmer and cook until just before syrup reaches soft ball stage (234 degrees).
Add tomatoes to pot and cook in the syrup for about 10 minutes (tomatoes will shrink and have a chewy consistency).
Tomatoes will keep refrigerated for at least a month.
Kristine Subido, Wave
Nutrition facts per tablespoon: 56 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 0 g protein, 2 mg sodium, 1 g fiber